Instructions Drain the peaches, reserving 1/4 cup juice. Set the peaches aside and pour the juice into a small bowl. Add the orange juice and cornstarch to the peach juice, whisking until the cornstarch is dissolved. Whisk in the jam and orange zest. Set aside.

Put a chicken breast half with the smooth side up between two pieces of wax paper or plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the breast to a thickness of about 1/4 inch, being careful not to tear the meat. Repeat with the remaining chicken.

In a small bowl, stir together the flour, parsley, garlic powder, paprika, and salt. Sprinkle over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4 minutes on each side, or until no longer pink in the center. Remove the skillet from the heat, reducing the heat to medium low. Transfer the chicken to a plate. Set aside.

Immediately pour the reserved peach juice mixture into the skillet. Cook for 1 to 2 minutes, or until thickened, stirring constantly. Add the reserved peaches, stirring until combined. Return the chicken to the skillet. Spoon the peach sauce and peaches over the chicken. Heat for 3 to 5 minutes or until the chicken and peaches are heated through.

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